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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Straight from Rachael Ray's kitchen to yours, with just a little tweaking! These are popular in New England(known as grinders) and the South(known as po boys), and the Mid Atlantic too! Ingredients:
1 1/2 lbs ground beef |
1 large egg, beaten |
1 cup italian seasoned breadcrumbs |
1 medium onion, chopped fine |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
2 teaspoons worcestershire sauce |
1/4 cup fresh parsley leaves, chopped |
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated |
coarse salt |
black pepper |
2 tablespoons extra virgin olive oil |
4 garlic cloves, crushed and chopped |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons parsley, chopped |
1/2 teaspoon dried oregano |
1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can chunky style crushed tomatoes |
salt & freshly ground black pepper |
4 crusty hoagie rolls (with or without sesame seeds) |
1 (10 ounce) bag shredded provolone cheese or 1 (10 ounce) bag italian cheese blend |
shredded sweet basil or shredded spicy arugula leaf, for garnish |
Directions:
1. Preheat oven to 450 degrees F.
2. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Stir up meatball ingredients until well combined, don't overmix. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Put meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
3. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a simmer, reduce heat, and simmer until meatballs are removed from oven.
4. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula. Enjoy!
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